Hot homemade crumpets

Cook time: 10 minutes

Prep time: 30 minutes

Serves: makes 10-15

375 ml warm water

250 ml milk

1 tbsp dried yeast

1 tbsp raw sugar

400 g plain flour

1 tsp baking powder

1 tsp baking soda

Pinch of salt

Sunflower oil for cooking

Serve with some Marmalade & soft butter

Combine the water, milk, yeast and sugar in a jug and set aside to activate.

Place the flour, baking powder and salt in a large bowl. Slowly stir in the yeast mixture and continue to mix until smooth. Cover with a clean damp towel and set aside somewhere warm to ferment for a hour. The batter should start to bubble during this time.

10 minutes before you start to cook the crumpets, dissolve the baking soda in a little water. Mix through the batter and set aside.

Heat a large cast iron frypan over a meduim heat. Add a touch of oil and spread it around. Drop in some 10cm crumpet moulds or steel pastry cutters. Spoon in about 1/4 cup of crumpet batter into each mould. Allow the bubbles to rise to the surface for a couple of minutes before removing the moulds. After 5 minutes flip and continue to cook on a low heat until golden. Repeat until all the batter is used.

Serve hot with marmalade and butter.

LISTEN ABOVE

<h2>Hot homemade crumpets</h2>
Cook time: 10 minutes
Prep time: 30 minutes
Serves: makes 10-15
375 ml warm water
250 ml milk
1 tbsp dried yeast
1 tbsp raw sugar
400 g plain flour
1 tsp baking powder
1 tsp baking soda
Pinch of salt
Sunflower oil for cooking
Serve with some Marmalade &amp; soft butter
Combine the water, milk, yeast and sugar in a jug and set aside to activate.
Place the flour, baking powder and salt in a large bowl. Slowly stir in the yeast mixture and continue to mix until smooth. Cover with a clean damp towel and set aside somewhere warm to ferment for a hour. The batter should start to bubble during this time.
10 minutes before you start to cook the crumpets, dissolve the baking soda in a little water. Mix through the batter and set aside.
Heat a large cast iron frypan over a meduim heat. Add a touch of oil and spread it around. Drop in some 10cm crumpet moulds or steel pastry cutters. Spoon in about 1/4 cup of crumpet batter into each mould. Allow the bubbles to rise to the surface for a couple of minutes before removing the moulds. After 5 minutes flip and continue to cook on a low heat until golden. Repeat until all the batter is used.
Serve hot with marmalade and butter.
LISTEN ABOVE

News, opinion, analysis, lifestyle and entertainment – we’ve got your Sunday morning listening covered with The Sunday Session with Francesca Rudkin on Newstalk ZB.

The Sunday Session with Francesca Rudkin

Mike Van de Elzen: Hot homemade crumpets

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/19c0c5b2-5917-4a93-b64b-b1ec00172aa2/transcript

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